bbeckwith
Member
Ok so I have been reading John Palmers "How to Brew Book" and there is a lot of information to diguest. When trying to create an all grain recipe I think some of the basic understandings have slipped or I am just unsure of.
Here are some of my questions.
Do you mash or steep caramel and crystal matls?
How much Grist weight should a base malt be in an IPA?
I am wanting to do a single infusion - once I find what grains I am going to mash, how do I determine the ideal strike temp?
I'm sure I have many more questions but maybe if I figure some of these out, then I can get a handle on what I am needing to do. (Maybe an all grain recipe for an IPA that is similar to Hopluia would help?)
Here are some of my questions.
Do you mash or steep caramel and crystal matls?
How much Grist weight should a base malt be in an IPA?
I am wanting to do a single infusion - once I find what grains I am going to mash, how do I determine the ideal strike temp?
I'm sure I have many more questions but maybe if I figure some of these out, then I can get a handle on what I am needing to do. (Maybe an all grain recipe for an IPA that is similar to Hopluia would help?)